Cook mode

Ingredients

Method

Useful swaps

  • Use smoked salmon instead of tuna: Whisk 1 tbsp olive oil, 1 tbsp lemon, 3 g za'atar, and 1/8 tsp pepper for 45 seconds and rest 2 minutes. Fold in 100 g smoked salmon pieces and 150 g dry chickpeas for 60 seconds, then add 60 g cucumber, 80 g tomatoes, and 60 g red pepper. Serve chilled and keep at 40°F or below. Pregnant, older, or immunocompromised eaters should keep the canned tuna or heat the smoked salmon to 165°F and chill it promptly before use. Remains pescatarian. Still contains fish; check the smoked-salmon and za'atar labels for cross-contact, including sesame where applicable. Smoked salmon adds fat and sodium while keeping protein and calories in a similar range.
  • Use white beans instead of chickpeas: Whisk 1 tbsp olive oil, 1 tbsp lemon, 3 g za'atar, and 1/8 tsp pepper for 45 seconds and rest 2 minutes. Fold in 100 g tuna and 150 g drained white beans for 60 seconds, then add 60 g cucumber, 80 g tomatoes, and 60 g red pepper. Transfer to a chilled bowl and serve cold. Remains pescatarian. Still contains fish; check packaged za'atar for sesame and other cross-contact declarations. White beans raise protein slightly and make the salad softer and creamier with similar calories.

Storage and reheating

  • Refrigerate for up to 2 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Serve Cold.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.